Chicken Lettuce Wraps
1 Tablespoon oil
1 pound ground chicken
1 shallot, finely chopped
1/4 cup mushrooms, chopped
2 cloves garlic, minced
1 Tablespoon freshly ground ginger
1 can water chestnuts, drained and chopped
2 Tablespoons rice wine vinegar
4 Tablespoons low-sodium soy sauce
1/4 to 1/2 teaspoon red pepper flakes, optional
1 head butter leaf or iceberg lettuce
1 cucumber, seeded and chopped (optional)
Lime wedges (optional)
Soak water chestnuts in vinegar, soy sauce, ginger and red pepper flakes for five minutes.
Brown chicken in oil with mushrooms, shallot and garlic.
Add in water chestnuts mixture, and cook for five minutes, or until liquid evaporates.
Serve with lettuce, cucumber and peanut sauce.
1/4 cup creamy peanut butter
½ cup water
¼ cup rice wine vinegar
2 Tablespoons low-sodium soy sauce
Combine all ingredients in a small saucepan over medium heat. Stir occasionally. Cook until the mixture becomes a sauce.
Serve at room temperature with lettuce wraps.